Recipe: Flounder in Marine Breading

1 Prepare 3 plates: one with flour, another with beaten egg mixed with cream, and the last with breadcrumbs mixed with seaweed powder and parmesan.

2 Line up your fillets on your cutting board, salt and pepper them on both sides, then coat them in flour, then egg yolk, and finally in breadcrumbs. Place on a plate and refrigerate for 15 minutes.

3 Meanwhile, pour water into a saucepan, add one tablespoon of turmeric, salt, and bring to a boil. Add your pasta, stir a little, cook for 10 minutes, turn off the heat and cover.

4 In a large frying pan, add a generous knob of butter with a little olive oil. When the mixture becomes foamy, place your fish fillets and cook them, turning after 4 minutes for an additional 4 minutes. Turn off the heat and cover.

5 After 5 minutes, transfer your fillets to a plate and cover with aluminum foil.

6 In this same pan, add a little olive oil and lightly sweat your candied pepper strips, then drain your pasta three-quarters of the way and pour into your pan. Mix well and taste for seasoning, then place your 4 flounder fillets on top.
On beautiful hot plates, arrange your fish fillets, then tastefully add your pasta. Add a little lemon juice and some chopped garlic or new green onions on top.